Indulge in Velvety Smooth: The Ultimate Guide to Creamy Chocolate Bon Bons with Pasteurized Eggs
For many years, the delightful prospect of using raw eggs in homemade confections, especially no-bake candies, was overshadowed by the undeniable risk of salmonella. This concern led countless classic recipes to fall out of favor, tucked away in old cookbooks, deemed too risky for modern kitchens. However, culinary innovation often provides solutions to such dilemmas, and in this case, the advent of **pasteurized eggs** has been a game-changer. These specially treated eggs offer all the functionality and flavor of fresh eggs without the associated health risks, allowing home bakers and confectioners to confidently revisit and reinvent beloved traditional recipes. Thanks to this breakthrough, we can now confidently embrace forgotten gems like these Creamy Chocolate Bon Bons, bringing their unique textures and rich flavors back into our homes.
These bon bons are not just any chocolate treat; they are a truly luxurious experience. Each bite delivers a decadent blend of rich, high-quality melted chocolate, perfectly emulsified with butter and, crucially, whipped pasteurized eggs. This airy mixture is the secret behind their phenomenal velvety and light texture. Unlike dense truffles, these bon bons boast an ethereal quality that melts delicately in your mouth, leaving behind a profound chocolate flavor that lingers delightfully. The whipped egg component introduces a lightness and a soufflé-like creaminess that is simply unparalleled, making them a sophisticated addition to any dessert table or a personal moment of indulgence.
Creating these exquisite Creamy Chocolate Bon Bons is a rewarding experience, though like any fine confectionery, it requires a little attention to detail. The only truly delicate step in this recipe lies in achieving the perfect consistency for the filling. The first time I attempted this recipe, I found the filling to be a bit too runny, which can make it challenging to neatly spoon into the chocolate shells. This slight setback, however, offered a valuable learning opportunity. I quickly discovered that a brief stint in the refrigerator followed by a vigorous re-beating session brought the mixture to the ideal, luscious consistency required for beautifully mounded bon bons. This technique helps the butter and chocolate solidify just enough to create a thicker, more manageable filling.
On subsequent attempts, I focused on perfecting the initial process to avoid a runny filling altogether. The key, I found, lies in two crucial details: allowing the melted chocolate and butter mixture to cool sufficiently and incorporating it into the whipped eggs very slowly and gradually. If the chocolate mixture is too warm when added, it can prevent the eggs from holding their structure or even ‘scramble’ them, leading to a thinner consistency. Cooling it for approximately 10 minutes ensures it’s still pourable but not hot. Then, by adding it one tablespoon at a time while the mixer is running, you allow the eggs to slowly acclimate to the chocolate, creating a stable emulsion that thickens beautifully and smoothly. This patience during the mixing phase is what guarantees that rich, velvety texture from the start, ensuring your bon bons are perfectly shaped and decadently creamy.
What makes these bon bons truly exceptional is their incredible versatility, allowing for endless customization to suit any palate or occasion. While the original recipe, shared by Tammy from Bryan, featured a delightful combination of maple extract and crunchy pecans, the beauty of this recipe is its adaptability. You can effortlessly mix and match various extracts and toppings to create your unique signature bon bons. For instance, the version I made today, and highly recommend, incorporates classic vanilla extract, creating a universally loved flavor profile that allows the pure chocolate notes to shine. To add visual appeal and an extra layer of texture, I adorned them with an assortment of different toppings, showcasing the endless possibilities.
Beyond vanilla, consider infusing your bon bons with other exciting flavors. Almond extract can provide a sophisticated, slightly nutty undertone, while a hint of orange zest or orange extract can brighten the chocolate with a citrusy zing. During the holidays, peppermint extract transforms these into festive treats, and a splash of coffee extract can deepen the chocolate’s richness. For toppings, don’t stop at pecans or walnuts. Experiment with toasted shredded coconut, mini chocolate chips, colorful sprinkles for a playful touch, or even crushed pretzels for a salty-sweet crunch. Heath bar bits, as suggested, are fantastic, but you could also try crushed cookies, a sprinkle of sea salt flakes, or a delicate drizzle of contrasting white chocolate. Each variation allows you to personalize your bon bons, making them perfect for gifting or impressing guests. This adaptability truly elevates the Creamy Chocolate Bon Bons from a simple dessert to a canvas for your culinary creativity.
Finally, another significant advantage of these Creamy Chocolate Bon Bons is their exceptional suitability as a make-ahead dessert. This feature is particularly beneficial for busy hosts, holiday bakers, or anyone who enjoys having a gourmet treat readily available. Since the bon bons are designed to be stored in the freezer, they are remarkably stable and maintain their exquisite texture and flavor for weeks. To ensure optimal freshness and prevent freezer burn, simply wrap them tightly. You can use plastic wrap for individual bon bons, then place them in an airtight container or a freezer-safe bag. This allows you to prepare them well in advance – perhaps a few weeks before a special event or when you know you’ll have less time for baking. When you’re ready to serve, simply remove them from the freezer and allow them to thaw slightly until they are cold but no longer frozen solid. This brief thawing period allows the creamy filling to soften just enough to achieve that perfect melt-in-your-mouth consistency, making them a truly convenient and delightful treat for any occasion.
Recipe for Creamy Chocolate Bon Bons
Creamy Chocolate Bon Bons
Recipe by Cookie Madness
Pin Recipe
Ingredients
Shell
- ¾ cup semisweet chocolate chips
- 5 oz chopped milk chocolate or a little less than 1 cup milk chocolate chips
Filling:
- 2 sticks 8 oz unsalted butter, cut into chunks
- 1 cup 6 oz semisweet chocolate chips, divided use
- 5 oz milk chocolate or a little less than 1 cup milk chocolate chips
- 3 pasteurized large eggs cold, for safety and optimal whipping
- ½ teaspoon salt — OMIT if you use salted butter using unsalted butter allows for better control of salt content
- 2 teaspoons your favorite extract such as vanilla, maple, almond, or coffee
- ¾ cups walnuts toasted and chopped, or other toppings like sprinkles, Heath bits, shredded coconut
- 32 1.25 inch paper baking cups
Instructions
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Begin by preparing the chocolate shells. Place the small paper baking cups into the indentations of a miniature muffin pan. If you don’t have a mini muffin pan, placing them on a regular baking tray works just fine, though they might hold their shape slightly better in a pan.
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In a microwave-safe bowl, combine the ¾ cup of semisweet chocolate chips with the 5 oz of milk chocolate. Melt the chocolate using 50% power in the microwave, stirring thoroughly every 30 seconds to prevent burning and ensure a smooth, uniform consistency. Once melted, spoon a small amount of this chocolate mixture into each miniature cup, dividing it evenly among all 32 cups. Gently spread the chocolate approximately halfway up the sides of each cup using the back of a small measuring spoon. Transfer the cups to the freezer to set while you prepare the filling. This step ensures a firm shell that will encase your creamy filling perfectly.
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For the Filling: Melt the unsalted butter over low heat in a medium saucepan. Once melted, add the 1 cup of semisweet chocolate chips (part of the filling chocolate) and the 5 ounces of milk chocolate to the warm butter. Stir continuously until all the chocolate is fully melted and the mixture becomes smooth and glossy. Remove the saucepan from the heat. Stir in your chosen flavor extract (e.g., vanilla, maple, almond). It is critical to let this chocolate-butter mixture cool for approximately 10 minutes. This cooling period is essential to prevent the eggs from cooking when combined in the next step, ensuring a smooth, velvety texture.
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In a separate large mixing bowl, using an electric mixer, beat the cold pasteurized eggs and salt on high speed. Continue beating until the mixture is light, foamy, and takes on a pale lemon color, indicating that the eggs are well aerated and ready. With the mixer still running on medium-high speed, very gradually add the slightly cooled melted chocolate mixture, about 1 tablespoon at a time. This slow addition is crucial for emulsifying the chocolate and eggs properly. Continue mixing for about 5 minutes until the mixture thickens to a consistency similar to mayonnaise. If the mixture appears too runny, place the bowl in the refrigerator for about 5 minutes, then resume beating until the desired thickness is achieved. The cooling and beating help the butter and chocolate firm up, creating a stable, creamy filling.
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Once the filling has reached the ideal consistency, retrieve the chilled chocolate baking cups from the freezer. Using a heaping tablespoon of the creamy chocolate filling, carefully fill each cup, piling the mixture slightly in the center to create an attractive dome. Immediately sprinkle the top of each bon bon with your chosen toasted nuts, colorful sprinkles, Heath bits, or any other desired topping. Place the filled bon bons back into the freezer for at least 2 hours, or ideally, overnight, to ensure they are thoroughly set.
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To serve these delightful treats, remove them from the freezer and allow them to thaw slightly. The ideal serving state is cold but not completely frozen, which allows the filling to become wonderfully creamy and melt-in-your-mouth soft. This usually takes about 10-15 minutes at room temperature, depending on the ambient warmth. While they can be kept at room temperature for a few hours for serving, for longer storage, be sure to place them in an airtight container or a heavy-duty freezer bag. Storing them in the freezer will preserve their texture and freshness for several weeks, making them a perfect make-ahead dessert.
Notes
These Creamy Chocolate Bon Bons are more than just a dessert; they are a testament to how classic recipes can be reimagined and brought back to life with modern techniques and ingredients. The combination of rich chocolate, unsalted butter, and the unique aeration provided by whipped pasteurized eggs creates an unparalleled texture that is both deeply satisfying and surprisingly light. Whether you adhere strictly to the recipe or unleash your creativity with various extracts and toppings, the result will always be a stunning, gourmet treat. Their make-ahead capability and freezer-friendly nature make them incredibly practical for entertaining or simply for those moments when a luxurious chocolate craving strikes. So, don’t shy away from this delightful confectionery. Embrace the joy of crafting these velvety smooth bon bons, and savor every exquisite bite!